Pesto Recipe (Vegan)
Let the herbs do the talking in this dairy free pesto recipe! You don't need cheese or nutritional yeast to make a delicious vibrant green sauce. With loads of fresh basil, robust olive oil, garlic, and pine nuts, this pesto is perfect for pastas, pizzas, vegetables, salad dressings, and more!
Servings: 12 servings
Calories: 58kcal
Equipment
Ingredients
- 1 cup basil fresh, packed
- ¼ cup olive oil
- 3 tablespoon pine nuts
- 1 tablespoon lemon juice fresh is best
- 1 tablespoon red wine vinegar
- 1 clove garlic
- ¼ teaspoon sea salt
Instructions
- Add the basil, olive oil, pine nuts, lemon juice, red wine vinegar, garlic clove, and sea salt to a food processor or blender and blend until well combined. Use a spatula to scrape down the sides a few times to ensure all the ingredients are blended well.1 cup basil, ¼ cup olive oil, 3 tablespoon pine nuts, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, 1 clove garlic, ¼ teaspoon sea salt
- Pour the pesto into a container and store in the fridge until ready to use.
Notes
Storing : Pesto will stay fresh in the fridge, when stored in an airtight container, for up to a week. You can also store it in the freezer for up to a month. Simply thaw at room temperature or under some warm water until thin.
Nutrition
Calories: 58kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 49mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg